Going Old School
Lately I've been reverting to my cooking roots ... buying a whole chicken, cutting it up, boning the breast, simmering a quick broth from the back and wings (and breast bone) to pop in the freezer, using the legs and thighs for another dish. All this for a little extra time and not too much more than paying for the boneless breasts ready to go from the store. Of course, you have to be comfortable cutting up a chicken, but I'm all over that. After Tom watched me whack a bird apart one day he remarked that he could have used me to field dress game back when he and his brothers used to hunt. I thought of this when I pulled those legs and thighs out this weekend to use in Pansy's Salsa Chicken recipe . I needed something that I could cook ahead of time and heat up later, when I got back from my weekly Sunday stint with the youth group. This was perfect and , wonder of wonders, everyone liked it. Everyone! I served it in flour tortillas with lettuce and a dab of sour cream ...